Meeting Benches World art in all forms
Rugged coastlines, barren and desert landscapes, but also spectacular Andean landscapes: eating in Peru offers a culinary dimension similar to that of its vast territory: each zone has its own shade of beauty, taste and odor. Lima and the coastal landscape will offer fresh fish, eating “ceviche” (mixed fish and shellfish marinated in lime with the addition of onions and sometimes pepper, served with the sauces). The best “ceviche”? You can go to Pisco, adding the flavors of a good grappa tasty! Lemon juice, sugar, egg white and Angostura? Ask for a drink Pisco Sour. Penetrating into the interior of Peru, the cuisine is based on flesh, accompanied by potatoes (fried or boiled), and rice.
Walking the streets, you can observe the local markets, with over 3,000 types of potatoes (odd shapes, incredible colors). A cheap and tasty dish? Choose your poultry, find your roast chicken to taste, eating even the “chifa” (dish made of rice stuffed with vegetables, chicken or fish). For an unforgettable ice cream, you will have to arrive in the city of Arequipa, demanding a “queso helado”. Coconut and cinnamon, along with papaya juice Arequipena. Yummy! A hike in the Andes? Perhaps you too will taste the “mathe de coca”, but you will need to choose how: by drinking it as a tea, savoring it like candy, chewing it like a leaf. The effect that you perceive? Silent and mysterious: you will have the energy to walk, in the 5,000 meters in the Andes.
